Olivier with lightly salted salmon and apple

Prepare the fish. Mix salt (20 g) with sugar (4 g), grind pepper (0.25 g) in a mill. Place the prepared salmon fillet (530 g) in a tray, sprinkle with dill (25 g), and the salt, sugar, and pepper mixture. Refrigerate for 24 hours for curing. Remove from the tray, scraping off excess salt and dill. Place in vacuum bags, sprinkling with chopped dill (5 g) and black pepper (a few grains), drizzle with olive oil (5 ml). Vacuum seal. Cut the finished fillet into 75 g slices.

Make mayonnaise. Mix the yolk with mustard and slowly beat in a mixer, gradually adding olive oil (60 ml) and vegetable oil (125 ml). At the end of beating, add lemon juice and salt to taste, warm water.

Make red mayonnaise sauce. Mix mayonnaise with beetroot juice and add salt to taste.

Potatoes and carrots are boiled. Peas are blanched. The apple and cucumber are peeled. All ingredients are diced into small cubes. They are dressed with olive oil, salt, pepper to taste, and mayonnaise is added.

Line the bottom of a deep round bowl with film and lay thinly sliced lightly salted salmon on it. On the salmon, place 30 g of Olivier salad and put 5 g of red caviar in the center. Top with another layer of Olivier salad, cover with film, and press down slightly.

Flip the prepared salad from the bowl onto the center of the plate. Drizzle red mayonnaise chaotically around the sides of the plate and place homemade mayonnaise (5 g) on top of the salad. Garnish with cress salads. Decorate the plate with green peas. Place red caviar on the salad and on the plate, sprinkle with meringue crumbs.